One of the best smells in a fall kitchen is when you are making chutney. Chutney is sweet, pickley, and savory and it just has wonderful aromas.
For me, chutney is one of those kitchen sink kind of prospects as far as recipes. In other words, what I have available in my kitchen dictates what kind of chutney I make.
Today I made Apple – Tomato – Plum chutney. I had a bunch of beautiful fresh tomatoes that someone had gifted us that we were not going to eat before they got too soft, so I blanched all six of them in hot water to make it easy to remove the skins and then I chopped them up and threw them in the pot with:
- Five medium apples peeled, cored ,and chopped
- Six plums, mostly peeled and chopped
- Four green tomatoes, chopped
- One large red onion, chopped
- One large sweet onion chopped
- One red bell pepper, chopped
- One poblano pepper seeded, de-veined and minced
- Four jalapeño/Serano peppers seeded, de-veined and minced
- 1 1/2 cups white vinegar and 1/2 cup white wine vinegar (I did not have any malt vinegar)
- 1 1/2 cups of white sugar
- Mustard seed, quatre epices, cinnamon, pickling salt (1 1/2 teaspoons), fresh cracked pepper, cumin, dill weed, curry powder.
- 8 teaspoons honey
I cook everything in my Maslin pot. You bring everything up to almost a boil and then you reduce to simmer, and the chutney cooks down for an hour and a half to two hours – I just sort of eyeball it and I know when it’s the right consistency.
I have a vintage cookbook that I love that I use as a guide. Alison Burt’s Preserves and Pickles from 1974. I bought it at a church book sale years ago, but you can easily find copies on eBay and Amazon that are very inexpensive.
When the chutney reached its desired consistency for me, I jarred in sterilizesterilized jars and did the full immersion hot water bath for canning.
Right now my chutney is all beautiful and jewel toned and cooling on wooden cutting boards on my counter. When they are completely cool, I will tighten the lids on the jars and add the labels.
You can also make chutney that you do not put up that you just jar and refrigerate and it’s good for a few months that way.
Fall canning and preserving is so much easier than you think.
Curiously, as my mother made gobs of applesauce and corn pudding ( not jam or chutney for some reason) when I was growing up, I never heard of a Maslin pan before. Got a cool lesson from your link and love your recipe as well. May just put one of these pots on my list for Christmas.Thanks, again!